I’ve got a bunch of fresh rosemary on hand this weekend, so the posting of my favorite recipes that call for it continue!
This is a wonderful and easy pot roast recipe. Sometimes I’ll even make it in the pressure cooker if I don’t have the hours it takes in the oven. (Time requirements in the details below for that!)
The red wine really takes this roast up a notch and lends a deep, rich flavor. Just delicious. It’s great every single time I make it.
Take it a step further and make a gravy from the cooking juices at the end! Use cornstarch to thicken the liquid to keep it gluten free. Yes!
I usually serve it with brown rice or roasted red potato wedges. Mashed potatoes or wide egg noodles would be great too.
Rosemary Red Wine Pot Roast with Vegetables
- 3 pound boneless chuck roast or shoulder roast
- 1 large onion, peeled and quartered
- 3 garlic cloves, peeled and smashed slightly
- 1 pound carrots, cut into 2-3 inch pieces (or use baby cut carrots)
- 8 ounces sliced fresh mushrooms
- 1 cup sweet red wine (such as Barefoot Sweet Red)
- 2 tablespoons canola oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh tarragon
- 1 teaspoon crushed red pepper
- 3-4 cups beef or vegetable broth (or as much as you need to cover vegetables in your pan)
Preheat the oven to 300°F.
In a dutch oven or other large, deep pan with a lid, heat oil over medium-high heat.
Salt the beef generously on both sides and add to pan. Sear until browned, about 5 minutes per side. Remove roast to a plate.
Add onion, garlic, and carrots to the pan. Cook 3 minutes, stirring constantly. Turn off the heat and remove vegetables to a plate.
Deglaze the pan with the red wine. Add the red pepper flakes and stir.
Add back carrots, onion and garlic, plus the mushrooms, then pour in enough beef or vegetable stock to just cover them.
Place the beef on top of the vegetables, nestling it down into the liquid to partially cover it.
Arrange rosemary and tarragon sprigs among the vegetables.
Bring pot back to a simmer. When you start to see bubbles, cover pot tightly with a lid and put in the preheated oven. (This stovetop reboil saves time in the oven, so don’t skip it!)
Cook until meat is fall-apart tender. I usually allow an hour per pound of beef. If beef does not come apart with tongs easily, put it back in and recheck at 30 minute increments. (You almost can’t overcook it.)
This recipe will also work in a pressure cooker. Follow the steps above, but reduce cook time to 90-120 minutes. Enjoy!